Sometimes a dessert needs to be made simply because. Because I love my husband. Because it looks delicious. Because I want to spend time in the kitchen. Or just because it feels necessary.
This White Chocolate Oreo Mint Icebox Cake was one of those desserts — something I simply had to make. Icebox cakes are everywhere: in vintage cookbooks, at potlucks, and all over food blogs. I came across an Oreo icebox cake on a favorite blog and immediately thought of Thomas. He loves anything Oreo: cheesecake, ice cream, straight from the package.
So I knew an Oreo icebox cake would be right up his alley. I originally planned to follow the recipe I found exactly, but then I was distracted by Mint Oreos and a box of white chocolate pudding. I hadn’t realized white chocolate pudding existed — and it’s delicious. My version took a minty turn and includes pudding, but it remains simple to assemble and comes together in minutes.
The ingredients are few and easy to find, and the finished cake is light, creamy, and full of minty Oreo flavor.
What you need:
- 2 cups cold milk
- 1 box white chocolate instant pudding mix
- 2 bags Mint Oreos (I used about 1½ bags, but you can use more if you like)
- 1 large tub of whipped topping (Cool Whip or similar)
- About 1/2 cup milk for dipping the cookies
What to do:
1. Make the pudding: In a mixing bowl combine 2 cups cold milk with the white chocolate pudding mix. Beat with an electric mixer (or stand mixer) for about 3 minutes until thickened. Gently fold in most of the whipped topping, reserving a little to finish the top if you wish.
2. Prepare the cookies: Open the Oreo packages and dip each cookie once into the small bowl of milk. You don’t want to soak them — a quick dip is enough to soften them slightly so they set into the layers.
3. Assemble the cake: In a 9×9 baking dish, place a layer of milk-dipped Oreos to cover the bottom. Spread a layer of the pudding-whipped topping mixture over the cookies, then add another layer of dipped Oreos. Repeat until you have about three layers of cookies and three to four layers of the pudding mixture. Finish with a final layer of whipped topping.
4. Chill: Cover the dish and refrigerate overnight. Chilling allows the cookies to soften and the layers to meld into a sliceable, creamy cake.
5. Serve: Slice and enjoy this cool, minty dessert. The combination of white chocolate pudding, whipped topping, and Mint Oreos makes a light, refreshing treat that’s easy to throw together for family and friends.
Thomas loved it, I loved it, and it was a hit with everyone who tried it. If you like Oreos and mint, this icebox cake is worth making — it’s simple, no-bake, and full of flavor.
2 cups milk
1 box white chocolate instant pudding
2 bags Mint Oreos (about 1.5 bags used here)
1 large tub whipped topping (Cool Whip)
1/2 cup milk for dipping cookies
Instructions
Make the pudding with 2 cups cold milk and the pudding mix. Beat for 3 minutes, then fold in whipped topping. Dip each Oreo briefly in milk and layer in a 9×9 dish with the pudding mixture, finishing with a layer of whipped topping. Refrigerate overnight before slicing and serving.
Have a bite!
